Grilled Lemon Chicken Salad Recipe

ingredients

GRILLED LEMON CHICKEN
3/4 cup freshly-squeezed lemon juice
3/4 cup good-quality olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves
2 pounds boneless skinless chicken breast halves

SALAD
1/4 cup freshly squeezed lemon juice
1/4 cup good-quality olive oil
1 cup raw sugar snap peas, trimmed
1/2 red bell pepper, julienne cut
1/2 yellow bell pepper, julienne cut
1 lemon, thinly sliced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

directions

For Chicken: Whisk together lemon juice, olive oil, kosher salt, pepper and thyme. Pour over chicken breasts in nonreactive bowl (such as a stainless steel one, but not one made of aluminum). Cover and marinate in refrigerator 6 hours or overnight.

Heat a charcoal grill and cook chicken for 10 minutes on each side, until just cooked through. Refrigerate and chill. Slice breasts diagonally into 3/8-inch-thick slices.

For Salad: Toss chicken plus its juices, lemon juice, olive oil, sugar snap peas, red and yellow bell peppers, lemon slices, salt and pepper in a bowl. Taste for seasonings and serve cold or at room temperature.

nutrition data

422 calories, 19 grams fat, 8 grams carbohydrates, 54 grams protein per serving. This recipe is low in carbs.

reviews & comments

chicken-fene REVIEW:
December 7, 2010

Tastes GREAT!

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